Alex Susskind is a Professor of Food and Beverage Management and is currently serving as the Associate Dean for Academic Affairs. Professor Susskind earned his Ph.D. in Communication from Michigan State University with a specialization in organizational communication and his MBA with a concentration in personnel and human relations. He earned his undergraduate degree at Purdue University in Restaurant, Hotel, and Institutional Management and is also a trained chef with a degree in Culinary Arts from The Culinary Institute of America in Hyde Park, New York. Prior to starting his career in academia, Professor Susskind was a chef and restaurant operator for both independent and multi-unit restaurant companies in the Northeastern and Southeastern United States.
Course Overview
In this course, you will explore the challenges and opportunities that come with opening a food and beverage establishment. You will review a case study describing an existing food and beverage operation and explore the steps involved in creating a business plan and then work towards creating a business plan for your own food and beverage operation. You will also examine strategies for determining if your business idea will be successful in the market.
Key Course Takeaways
- Evaluate how well a fictional restaurant is matching the concept that launched the business
- Offer suggestions for equipment that best meets the concept of an existing restaurant
- Identify key drivers of potential business in the market that you will operate in
- Evaluate the financial viability of a restaurant and offer recommendations for next steps
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Course Length
2 weeks
Effort
3-5 hours per week
Format
100% online, instructor-led
Course Author
Alex Susskind
Professor
Cornell Nolan School of Hotel Administration
Professor of Food and Beverage Management, Nolan School of Hotel Administration, Cornell SC Johnson College of Business
Who Should Enroll
- General managers and line-level employees involved in the operation and financial performance of a restaurant or food and beverage service
- Managed service contractors for stadiums, arenas, hospitals, airlines, franchises, and catering
- Professionals new to the food and beverage industry
- Non-restaurant professionals looking to be conversant in operations of food and beverage providers
- Caterers, restaurateurs, event space managers, property managers, corporate event managers
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